"Three winter ribs soup"(hui cai san dong pai gu tang )

"Three winter ribs soup"

Introduction:

"Three winter spareribs soup" is actually a spareribs soup stewed with white gourd, mushrooms and bamboo shoots. A little dried sea rice is put in it, which tastes very fresh! This soup is also the most suitable for summer consumption. Today, we make this delicious "three winter ribs soup". The main methods are as follows:

Production steps:

Step 1: soak dried sea rice in water and rinse.

Step 2: cut the wax gourd into thick slices.

Step 3: pour some water into the pot, add scallion and ginger slices, pour in spareribs and bring to a boil.

Step 4: pour a little Shaojiu into the pot, cover the pot and cook for 40 minutes.

Step 5: after 40 minutes of cooking, pick out the scallion and ginger, and then add the mushrooms, bamboo shoots and sea rice.

Step 6: bring water to boil, add wax gourd and cook for 15 minutes.

Step 7: cook the wax gourd thoroughly and season with salt and monosodium glutamate.

Step 8: adjust the flavor and sprinkle a little pepper to make it out of the pot.

Step 9: pour out the pot into the container, sprinkle a little coriander powder and serve.

Materials required:

Boiled spareribs: 250g

Wax gourd: 600g

Shuifa mushroom: 40g

Cooked bamboo shoots: 30g

Dried rice: 20g

Minced coriander: a little

Scallion: 30g

Ginger slices: 20g

Salt: 2G

MSG: 1g

White pepper: 1g

Shaojiu: 15g

Water: 1000ml

Note: this dish features light color, fragrant smell, soft and rotten ribs, fresh and delicious soup. Warm tips: 1. When stewing spareribs, simmer slowly with low heat. If the heat is big, the soup color will be turbid, and the spareribs will be soft and rotten. 2. Use dried sea rice or scallops can, mainly play a role in fresh, put the sea rice ribs soup will be more delicious. 3. It's better to make this soup with mushrooms, which are small in size and thick in taste. This kind of Hui dish "three winter spareribs soup" is ready. This dish tastes delicious. It has the effect of diuresis and dispelling heat in summer. For your reference!

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hui Cai San Dong Pai Gu Tang